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The hard ends of Parmesan cheese are the ultimate zero-waste hack – like a cheesy stock cube, they enhance soups, sauces and all sorts, adding incredible taste in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that transforms a few simple ingredients into cozy fall food.

Creamed Corn Orzo

The meal came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish that half-bag in the pantry remaining after making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I eat them weekly. In the spirit of this column, I thought it would be good to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. The additional taste, combined with a cheese crust, onion, dairy spread and a dash of cream or liquid, turns a one ear of corn into a generous and very fulfilling meal for two people.

Feeds two people well

• 1 fresh corn cob
• 50g butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• Salt and black pepper
• Extra-virgin olive oil, to finish

To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then separate the cobs manually. Next, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750ml water, heat until boiling, then turn down to a simmer, cover and allow to simmer slowly.

Melt the butter in a second large pan on a medium-low heat. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until soft, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, heat until boiling, then turn down to a simmer and cook, mixing often, for about 7 minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve topped with extra butter and a dusting of the reserved grated parmesan.